Cream of brocoli and Stilton cheese soup

Makes 12 servings

• 8 ounces Stilton cheese
• 7 tablespoons (100 gr) unsalted butter
• 1 bunch brocoli (about 12 ounces), trimmed, peeled and cut into 1-inch pièces (about 4 cups)
• One-third cup diced celery
• 1 cup finely chopped onion
• ¼ teaspoon white pepper
• 7 cups chicken broth
• 2½ tablespoons all-purpose flour
• 1¼ cups heavy cream 35%

1. Trim Stilton of outer yellow-Brown crust and use only the center, you should have about 6 ounces.
2. Crumble the cheese and set aside.
3. In a large heavy saucepan, melt 4 tablespoons butter, add brocoli, celery, onion and white pepper, partially cover and simmer just until tender, about 5 minutes.
4. Stir in broth, bring to boiling, lower heat and simmer, covered, 30 to 35 minutes or until vegetables are very tender.
5. Strain soup, reserving solids and liquid separately.
6. In food processor, whirl, by batches, the vegetables until very smooth puree.
7. Whisk the puree into the liquid in a bowl, set aside.
8. Melt remaining butter in saucepan over moderate heat, whisk in flour until well combined.
9. Cook, whisking constantly, until the mixture is hazelnut brown, about 2 minutes.
10. Whisk in the soup until blended, bring to boiling, lower heat and simmer for 15 minutes, whisking occasionally.
11. Combine cream and cheese in food processor and whisk in the cheese mixture until well blended.
12. Gently heat through; do not boil.

BON APPÉTIT